Mariosarti

The good times roll at Mariosarti where the conjoined indoor and alfresco dining space gets boisterous on busy nights. Even at full-throttle though diners will feel cosseted by warm hospitality as wait staff make time to ensure everyone is happy and share their insight into Mariosarti's Italian cuisine. Calf's liver for entree is promised to be pink and tender and it is, beautifully so. Served with vibrant cavolo nero, shards of pancetta, balsamic and creme fraiche, it's a dish that really delivers. It's not alone; potato gnocchi comes with light but flavour-filled lamb ragu cooked with white And garlic until unctuously tender. Those with a penchant for pasta are just as happy with house-made ribbons of tagliatelle jumbled with the buttery juices from Swiss browns and king oyster mushrooms. Desserts are Italian trattoria 101. Some might say tiramisu, gelati and panna cotta have outstayed their welcome but like Mariosarti, they obviously still have a place in the heart of many Italophiles.